Ceram of Celery Clam Chowder
A lighter, less carb-y take on clam chowder using celery as the main base instead of potatoes. I love this one so much because not only is it surprisingly delicious, I wake up feeling good the next morning! This chowder can be made with fresh clams by subbing out the canned ones in the recipe! | cook time 45 mins | Serves 8-10
Ingredients
- 2-3 tbsp olive oil
- 8 tbsp butter
- 1 onion minced
- 3 russet potatoes diced
- 2 celery bunches diced
- 1 garlic bulb minced
- 5 cans clams chopped
- 6 cups chicken broth
- 1/3 cup white wine (a dry pinot grigio or rose)
- 2 tbsp fresh sage julienned
- 2 tbsp fresh parsley chopped
- 1-2 tsp crushed red pepper
- salt and pepper to Taste
Instructions
- Chop, dice, and mince all ingredients as listed. Set aside. Be sure to save the clam juice for later.
- In a large pot, drizzle with a tablespoon or two of olive oil and saute onions over medium to high heat.
- Add the chopped potatoes and 4 tablespoons butter.
- Salt to taste as each ingredient is added.
- Add the celery.
- Add half of the chopped fresh sage.
- Add the 3/4 of the minced garlic and stir in.
- Add the rest of the butter.
- Deglaze the bottom of the pot with about a quarter of the chicken broth.
- Salt to taste.
- Remove the pot from heat.
- Add 2 more cups of chicken broth into the mixture to cool down. Stir.
- Remove half of the solids from soup and most of the liquid and blend that half of it.
- Keep the more solid half on the stovetop and add the chopped clams to it.
- Add the wine to the clam mixture and let it simmer. Add the final cup of chicken broth.
- Add 1/4 cup clam juice and continue to simmer.
- Add the rest of the garlic and salt to taste.
- Add crushed red pepper and pepper.
- After the wine has cooked through and everything is tasting good, combine the creamy blended mixture with the clam soup mixture on the stovetop and heat on low.
- Add 1 clove of minced garlic.
- Create the herb garnish for the top of each bowl out of the chopped sage and parsley.
- Serve in bowls with garnish on top and drizzle with a little olive oil. Enjoy!
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